Sugar content (concentration) 76-80%

The PH value is 3-3.5

(2) Water demand and mixing ratio

At 28-30℃, the dosage is 1.6- 1.8% (based on the amount of flour).

1.3- 1.5% at 32-40℃ (based on flour quantity)

Process:

(1) Mix the syrup in the formula with water, add oil and stir well, then add 1/3 flour and stir well.

Let stand for 90- 120 minutes.

(2) Rub the loose skin several times to make the dough have a certain toughness, and then fill it. (2: 8 or 3: 7 packaging)

New Cantonese moon cake formula

Low gluten flour 60%, medium gluten flour 40%

80% syrup and 1.6% water chestnut.

Zhaopai Luzhou-flavor lard or refined butter 27%

100% low-gluten flour b

78% syrup and 1.5% water chestnut.

Zhaofu brand fragrant lard or refined butter 27%27%

Beef tendon powder 100%

82% syrup and 1.3% water chestnut.

Zhaopai sesame oil 27%

(3) After molding, spray water on the surface first, and then wet it before entering the furnace.

(4) The proportion of eggs brushed with water: three yolks and one whole egg, which are scattered and filtered.

(5) Bake at 220℃160℃ for 7-8 minutes, take it out of the oven, cool it slightly, brush the egg liquid for 7-8 minutes, and then brush the egg liquid for 4-5 minutes.